Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

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Thursday, 29 June 2017

Pineapple + Snow Eggs

A snow egg = a sweet, light, fluffy cross between a poached
egg, a marshmallow and a meringue!

I’ve been reading about snow eggs and admiring desserts
that have been shared on social media. It’s time for a pineapple version . . .
the recipe for the snow eggs is from taste.com (with the raspberries replaced by
pineapple) and the pineapple mint cocktail is from Jean Bowring’s 1970 Cookbook, minus
the garnish, Anne

Step 1 Place milk, vanilla bean and 75g (1/3 cup) caster sugar in
a large, wide saucepan or deep frying pan and slowly bring almost to the boil.

Step 2 Meanwhile, using an electric mixer, whisk egg whites and a
pinch of salt until soft peaks form, then gradually add icing sugar and beat
until mixture is thick and glossy.

Step 3 Remove vanilla bean from milk and reserve, keeping milk at
a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons,
scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each
side, then transfer to tray. Meringues will keep at this stage for up to 2
hours. Makes about 24 meringues.

Step 4 Strain milk into a clean saucepan and add scraped seeds
from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a
bowl until combined, gradually pour in the hot milk, then return mixture to pan
and stir over low heat until mixture thickens enough to coat the back of a
spoon. Do not boil. Custard can be served immediately or refrigerated until
ready to serve.

Step 5 To serve, spoon custard among 8 glass or china bowls, top
with 3 snow eggs, raspberries and toasted flaked almonds and dust with a little
extra icing sugar.

Peel and core the pineapple and cut into cubes. Combine the
sugar and water in a saucepan, and stir over medium heat until the sugar
dissolves and the mixture boils. Boil for 5 minutes. Pour this syrup over the crushed
or chopped mint leaves, then cover and let stand until cold. Strain and add 1
tblsp of sherry.

Place the pineapple cubes in individual serving dishes and
spoon over the liquid, adding a little more sherry if liked. Top each with a
glacé cherry and a mint sprig.